Ajwain Paratha Recipe, How to make Ajwain Paratha

Let me share a simple variation of plain paratha (sada paratha) with a little twist today. Instead of making the plain paratha, I have added a magic ingredient known as Ajwain in the paratha dough. This ajwain paratha recipe is similar to jeera paratha recipe that I shared earlier. Instead of adding cumin seeds I have added carom seeds in the dough. Just one small change of ingredient and the result is totally different.

For this recipe of ajwain paratha, I have rolled the parathas in round shape. However you can roll the parathas in any shape of your choice (triangle, square). As the ajwain is incorporated right inside the paratha dough, it is easy to roll them into different shapes. Instead of making ajwain paratha you can also make ajwain puri and serve it with aloo sabji. The combination is superb.

So we use Ajwain quite often in Indian home. But what is Ajwain seeds?

What is Ajwain?

Ajwain or carom seeds also known as bishop’s weed (don’t ask me why :D) are small khaki/brown colored seeds resemble to cumin seeds. The taste and smell of these little seeds differs greatly from cumin. Ajwain’s taste can be compared with thyme but with lot stronger flavor. If you crush a handful of these seeds with your teeth you might find them a bit spicy. Ajwain seeds are good for digestion and hence are used in Indian household since centuries to cure upset stomach. Due to its strong flavor ajwain seeds are used in smaller quantity.

Health benefits of Ajwain or carom seeds

Ajwain contains high levels of thymol, a chemical, which aids the release of gastric juices from the stomach and thus, speed up the process of digestion.

Due to its great anti-inflammatory and curative properties, ajwain is great for pregnant and lactating mothers.

The thymol, present in ajwain makes it a great local anaesthetic, anti-bacterial and anti-fungal compound.

Due to its anti-inflammatory and anaesthetic properties, ajwain is a good way to get rid of pain due to rheumatism and arthritis.

Earache is commonly caused due to cough and cold or inflammation of the ear lobes. However, ajwain contains antibacterial and anti-inflammatory compounds that help in relieving congestion.

Let us get back to the recipe and check the step by step process of making ajwain paratha.

Recipe of Ajwain Paratha with step by step photo

Let us start with the recipe of ajwain flavored paratha. Take the whole wheat flour (gehu ka atta) in a mixing bowl. Pour in 1 tbsp of oil in the wheat flour. By adding oil the dough will become softer and parathas will come out nice.

Sprinkle the ajwain or carom seeds in wheat flour. For 1 cup of wheat flour you can add 1 tsp of ajwain seeds.

Add salt as per the wheat flour. For 1 & 1/2 cup of wheat flour I have added around 1 tsp of salt.

Start pouring the water in wheat flour and mix well into it.

Using your hand dip into the flour and knead the dough for paratha.

Add water as required while kneading the dough for paratha.

Once the dough is ready pound it for a while and keep it aside for resting for 10-15 minutes. Cover the dough with a cloth while it is resting.

Now divide the dough into small lemon size balls of roughly equal size. Keep aside.

Let us now roll the parathas. Take a dough ball on rolling board (chakla/paatlo) and flatten it by pressing on top.

Start rolling the paratha same as we roll roti/phulka. If the paratha is sticking with rolling board then dust some wheat flour (palothan) and then roll.

Roll the parathas so that it has even thickness across its surface.

Now to roast the paratha, heat a tawa or griddle and once it is hot place the rolled paratha on it.

Once the bubbles starts forming on top, flip the paratha and cook on other side.

Apply oil on one side and flip again.

Apply oil on either side and roast the ajwain paratha.

Roast the ajwain paratha on either side until it gets golden brown in color.